Sift flour, LC-Thick’n Saucy, baking soda and baking powder into a bowl.
Pour in low sodium soy sauce, sherry, 2 tablespoons water, olive oil and a dash of sesame oil. Stir until smooth.
Stir in chicken, mix until coated with the batter, then cover and refrigerate for at least 20 minutes (or overnight).
Bring chicken broth, LC-Sweet, vinegar, dark soy sauce, sesame oil, chile paste and garlic to a boil in a saucepan over high heat.
Dissolve 1 teaspoon LC-Thick’n Saucy into 1/2 cup water, and stir into boiling sauce.
Simmer until the sauce thickens, about 2 minutes. If not thick enough, add the second teaspoon of LC-Thick’n Saucy). Reduce heat to low and keep sauce warm.
Heat canola oil in a deep fryer or large saucepan to a temperature of 375 degrees.
Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3-4 minutes.
Drain on a paper towel lined plate.
To serve, place fried chicken pieces onto a serving platter and pour the hot sauce over the top. Sprinkle with toasted sesame seeds to garnish.
